Stuffed Eggplant Padovana

Title: Stuffed Eggplant Padovana

Categories: Vegetables, Main dish

Yield: 2 portions

1 md Eggplant

1 md Onion, minced

1 tb Parsley, minced

2 tb Celery, chopped

1 sm Green pepper, chopped

1 c Plum tomatoes

1 c Bread crumbs

1/4 c Parmesan Cheese, grated

Salt and pepper, to taste

3 tb Olive Oil

Clean eggplant; cut in half lengthwise. Scoop out pulp, leaving

shell 1/2 inch thick. Cut pulp into small pieces.

Combine onion, parsley, celery, green pepper, plum tomatoes, bread

crumbs, cheese, salt and pepper with pulp. Fill eggplant halves with

mixture.

Place prepared eggplant in baking dish with olive oil. Bake at 350F.

for 45 minutes. Lower heat if necessary to prevent browning.

SOURCE: American Academy of Chefs--S. Sabatelle, Chef

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